What's for Dinner?
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Ivywoods
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If the ribeye costs 13 times the filet I probably would just go get some venison backstrap out of the freezer.
I had to share these beautiful purple artichokes with @geek . Wish I could share the Red Stripe with him, too. 
Flanken-style short ribs (braised in ho-made beef stock, onions, garlic, soy, and then broiled) served with gochujang sauce and sauteed/soy-glazed 'bella & shiitake mushrooms and garlic; soba noodles (soy, sesame); baby bok choy and ginger (seared, then braised); the above-pictured artichokes (steamed, then roasted); and a side of ho-made kimchi.
Flanken-style short ribs (braised in ho-made beef stock, onions, garlic, soy, and then broiled) served with gochujang sauce and sauteed/soy-glazed 'bella & shiitake mushrooms and garlic; soba noodles (soy, sesame); baby bok choy and ginger (seared, then braised); the above-pictured artichokes (steamed, then roasted); and a side of ho-made kimchi.
Boatboy24
No longer a newbie, but still clueless.
Simple fare tonight:
Ho-made meatballs in ho-made tomato sauce served with NOT ho-made angel-hair spaghetti ; sauteed garlic and EVOO with a little bit of spinach; roasted eggplant slathered with Za'atar, garlic, and EVOO.
Ho-made meatballs in ho-made tomato sauce served with NOT ho-made angel-hair spaghetti
; sauteed garlic and EVOO with a little bit of spinach; roasted eggplant slathered with Za'atar, garlic, and EVOO.
Leftover purple artichokes (butter/lemon/thyme dipping sauce); collard greens with pork rib bones and pot liquor; dried lima beans with garlic, cilantro, EVOO, and rosemary; storebought lamburgers with spinach and feta, which I topped with Cambazola.
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Boatboy24
No longer a newbie, but still clueless.
Leftovers. All of them. 
Just got home from our 2nd shots. On the chance we're hungry and not feeling all gung ho I'm prepared to make a chicken and spring vegetable medley slowly baked in a béchamel with a flakey pastry crust. Paired with a white from CVS cellars. Bon Appetite! 
Boatboy24
No longer a newbie, but still clueless.
What year?
Roasted broccoli (lemon juice, herbes de Provence): roasted potato wedges seasoned with smoked paprika; asparagus and shiitake sautee with onions, sherry and ginger; roasted sablefish (EVOO, S&P, coriander, fennel).
Sablefish is also known as Pacific cod or black cod, and it is unctuously delicious. It is one of the few fishes that you have to make sure that you don't UNDERcook it. 145F is good, nay, divine.
Sablefish is also known as Pacific cod or black cod, and it is unctuously delicious. It is one of the few fishes that you have to make sure that you don't UNDERcook it. 145F is good, nay, divine.
Boatboy24
No longer a newbie, but still clueless.
For the wine, or for the pot pie?
Yes.
Given that we've had a cold snap the last couple of days and don't like to use the oven when it's hot (summer in Raleigh is typically in the 90's F), I took this as a good reason to make pizza.
I'm in the habit of putting mushrooms & meat on the sauce, then cheese over the top.
If there are toppings not everyone likes, those go on top of the cheese for easy identification. The wife doesn't like olives, so one pizza has bleu cheese stuff green olives.
This one came out great!
With the children moved on into adult life, I still make 2 pies (a requirement with 2 teenagers in the house). Leftovers make for lunch today and probably Sunday.
I'm in the habit of putting mushrooms & meat on the sauce, then cheese over the top.
If there are toppings not everyone likes, those go on top of the cheese for easy identification. The wife doesn't like olives, so one pizza has bleu cheese stuff green olives.
This one came out great!
With the children moved on into adult life, I still make 2 pies (a requirement with 2 teenagers in the house). Leftovers make for lunch today and probably Sunday.
BTW, the crust recipe I'm using is here. Each batch is good for 1 pie, and I use the bread machine to knead it. My wife really likes the result of this one, so I'll use it for the foreseeable future.
I created a new pizza sauce recipe last night, which is a keeper.
I created a new pizza sauce recipe last night, which is a keeper.
The wife asked me to make chicken scallopine with pasta, and her request was fulfilled.
Simple recipe -- roll chicken cutlets in cornstarch, brown in butter & olive oil. Remove from pan. Add more cornstarch and brown it to make a roux. Add 1/2 bottle wine (in this case Winking Owl Sauvignon Blanc), seasoned salt, Italian seasoning, Costco no-salt seasoning) and sliced mushrooms. Let simmer 15 minute then add 1/2 cup chicken stock, bring to a simmer. Add the chicken to the pan and simmer on very low for 5 minutes.
Simple recipe -- roll chicken cutlets in cornstarch, brown in butter & olive oil. Remove from pan. Add more cornstarch and brown it to make a roux. Add 1/2 bottle wine (in this case Winking Owl Sauvignon Blanc), seasoned salt, Italian seasoning, Costco no-salt seasoning) and sliced mushrooms. Let simmer 15 minute then add 1/2 cup chicken stock, bring to a simmer. Add the chicken to the pan and simmer on very low for 5 minutes.
Back in DR.
Cachapas
Cachapas
Diablo Verde Salmon with Cilantro and lime rice.
Homemade pizza.... mozzarella,artichokes,mushrooms,olives,gardencherry tomatoes.... along with a fruit wine this evening (to celebrate the warm autumnal evening) a 2019 pear and blueberry
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